Watermelon Feta Salad with Lemon Vinaigrette

Perfect to eat on a patio during 30 degree summers.

Ingredients (for 2 plates):
6 large chunks of seedless watermelon (properly ripe, cut into 3cm cubes)
handful of green beans
handful of watercress
40 grams feta cheese

For the vinaigrette
0.25 cup olive oil
1-2 tbsp fresh lemon juice
1 tbsp lemon zest
0.5 tsp dijon mustard
pinch of oregano
pinch of dried basil
pepper to taste

In a bowl mix the olive oil and lemon juice well, then add the rest of the ingredients to make the vinaigrette. You may want to throw in a bit of minced garlic.

Wilde Oscar says: Let the mix sit for a few hours or even overnight if you can. This will allow the oil to be properly infused with the lemon flavour.

Cut the watermelon into cubes of about 3x3 cm. Pour some boiled water over the greenbeans and let sit for 5 mins until cooked and crunchy, but not too soft.

Wash the watercress, place the watermelon cubes on top and throw on the halved green beans. Drizzle with the vinaigrette (probably quite strong, so go easy) and sprinkle with crumbled feta.

Wilde Oscar says: If you've got the grill going you may want to try throwing the watermelon on first- If done right it'll get the watermelon to caramelize oh so slightly.